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Heat oven to 450 degrees. Rinse fish under cold water. Dry thoroughly inside & out. With a sharp knife, make 3 or 4 deep diagonal slashes on each side of fish.

Thoroughly scrub clams under cold running water. Set aside.

Crush rosemary into a coarse powder, then combine with oregano. Rub herb mixture into slashes in fish. Place remainder in fish cavities. Lightly sprinkle inside & out with salt & pepper.

With vegetable oil spray, lightly grease a baking dish large enough to hold fish and clams. Place fish in a dish and surround it with reserved clams, placing hinged end of clams toward bottom of dish so clams will open facing upward.

In a small bowl or measuring cup, combine lemon juice and broth. Pour mixture over fish and clams. Sprinkle with garlic and spray entire dish lightly with vegetable oil. Place dish in hot oven and bake 20-25 minutes, until fish is cooked & clams have opened.

Sprinkle dish with parsley. Serve fish either by cutting through bone, or filleting it off the bone with a metal spatula. Divide clams among plates and spoon pan juices over each serving. Serve juices on the side in a gravy dish.